The colonization of half the world by pizza chains has made Mozzarella the
best-known Italian cheese, after Parmesan and Gorgonzola. Rindless, moist and
supple, Mozzarella is ivory in colour and somewhat elastic in texture. It has a
mild, slightly salty, milky-buttery taste. In addition to the full-fat version,
Canadian-Style Mozzarella is available partly skimmed (low fat) and rennet free.
Pasta Filata (Stretch, Italian style) Mozzarella comes in partly-skimmed and
smoked versions. Shredded Mozzarella is packed in controlled-atmosphere bags to
ensure freshness. A chef's ideal cheese, it is extremely versatile, adapting
deliciously in salads, "au gratin", on hors-d'oeuvres, as a snack, and in pasta
dishes.